By chance came across http://groups.google.com
Boudi Sahyoun had an article on Distilling Arak which came from
'Rayess Art of Lebanese Cooking' by George N. Rayess.
I was interested in the amount of aniseed used. Short summary:
Grapes crushed and whole lot fermented.
The whole lot put in a pot still and distilled.
Distillate collected. Pot still cleaned out.
Collected distillate put back in still for a second distillation -
For each 6 gallons of alcohol (24 l) 4 gallons of water are added (16
l)and 11 pounds of aniseed (5 kg).
Soak aniseed in warm wash for 24 hours and then redistill.
Arak is stored for 3 months before using.
As a rough estimate this might be equivalent to 200 grams of aniseed
for 1 litre of 40%abv or 1/2 tsp of aniseed oil/litre 40%abv assuming
an essential oil yield of 1.5%.